Pork Vindaloo
Ingredients
- 800 gPork shoulder blade (cut into large 3cm cubes)
- 2 pcYellow onion (finely sliced)
- 6 pcGarlic (pressed into a paste)
- 100 mlRed wine vinegar
- 3 tbspPeanut oil
- 2 tbspkashmiri chili (powdered)
- 1 tspCumin seeds (ground)
- 1 tspTurmeric powder
- 1 tbspGinger powder
- 1 pcCinnamon stick
- 4 pcClove
- 1 tspBlack peppercorns (crushed)
- 1 tbspBrown sugar
- 1 pinchGray sea salt
- 30 gFresh ginger (peeled and grated)
Method
Tender pieces of pork soaked in a deep red, velvety sauce. The balance between the chili heat and the sharp acidity of the vinegar awakens the senses as soon as the pot is opened.
- 1
Crush the garlic and fresh ginger, then mix them with the red wine vinegar, Kashmiri chili, turmeric, cumin, and ginger powder. Coat the pork cubes with this thick paste and let rest in a cool place so the fibers soak it up.
- 2
Heat the oil in a cast-iron pot. Sauté the sliced onions until they are deep brown, almost caramelized, without burning them. This will give the sauce its color and body.
- 3
Add the pork and its marinade to the pot. Sear the meat over high heat to lock in the juices. Add the cinnamon, cloves, and black pepper. When the fat starts to separate from the sauce, it's a sign that the spices are toasted.
- 4
Add a little water, cover, and lower the heat. Simmer gently until the meat falls apart with a fork. At the end of cooking, add the brown sugar to balance the acidity. The sauce should be thick and generously coat the meat.
Frequently asked questions
How do you get this dish right?
- Pork shoulder is better than loin because the fat keeps the meat moist during the long cooking process.
- If the sauce reduces too quickly, add a splash of hot water to maintain creaminess.
- The dish is even better reheated the next day, once the flavors have stabilized.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
